Harissa Hummus Breakfast Tartine

Bake or toast bread. While bread is toasting, mix together harissa and hummus, set aside.
In a separate bowl, whip mustard, mango chutney, red wine vinegar, and 3 tablespoons of olive oil, set vinaigrette aside.
Combine haricot verts and fresh arugula, then toss mango vinaigrette over greens, coat evenly, and set aside.
Add remaining tablespooon of olive oil to a frying pan at medium-high heat. Add eggs and fry for 4 minutes, or until white are cooked solid. Remove from heat.
Spread 2 tablespoons of hummus evenly across each slice of toast. Top with arugula mix and a fried egg. Season salt and pepper, to taste.

Banner Image:

HarissaHummusBreakfastTartine_BakerydeFrance.jpg

Grain:

Wheat [1]

Ingredients:

4 slices whole grain bread

2 tablespoons harissa

8 ounces plain hummus

1 tablespoon stoneground mustard

1 ½ tablespoons mango chutney

1 tablespoon red wine vinegar

4 tablespoons extra virgin olive oil, divided

2 ounces haricot verts, blanched and sliced

4 ounces arugula

4 eggs

Salt and pepper, to taste

Everything seasoning (optional)

Active time:

15 minutes

Yield:

4 servings

Nutrition:

Calories: 420, Total Fat: 26g, Saturated Fat: 4.5g, Sodium: 460mg, Carbohydrate: 33g, Total Sugar: 5g, Added Sugar 0g, Fiber: 9g, Protein: 12g

Author:

Recipe and photo courtesy of Bakery de France [2].

Diet:

African Heritage Diet

Course:

Main dishes

Meal:

Breakfast

Dietary choice:

Vegetarian

Rating:

Description:

The harissa hummus gives this eggy breakfast a North African ﬂair. The haricots verts and greens help the color pop and provide a nice crunch in every bite.

Serving Size:

1 slice of toast